It’s a heat wave here in Cincinnati and many places across the country and world. I try not to turn on the oven during a summer heat wave and I really like easy no cook dishes. Here you go with a salad, side dish, lunch you name it. Grab a head of purple cabbage, shredded carrots, scallions and whatever nuts and seeds you have on hand. This is a forgiving salad. Here’s my version with a dressing filled with flavor. Make this and take to work for lunch, eat it this weekend when you grill out. Let me know how you enjoy this dish.
Carrot Cabbage Salad with Ginger Sesame Dressing
- 3 cups shredded carrot
- 2 cups shredded cabbage
- 1/2 cup sunflower seeds
- 1/2 cup sliced almonds
- 2 scallions chopped white and green parts
Ginger Sesame Dressing
- 2 tsp toasted Sesame oil
- 2 tsp rice wine vinegar
- 1/2 tsp honey
- 1/2 tsp Sriracha sauce
- 2 tablespoons tamarin or soy sauce
- 1 tablespoon fresh ginger
Toss carrots and cabbage together. Add scallions. Combine dressing ingredients, whisk and pour over veggies. Let sit covered in a bowl refrigerated for at least an hour. Add almonds and seeds and toss again. Serve as you wish.
- a great make ahead salad, just add nuts and seeds before you serve.